Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length-Reference-Cited by-同舟云学术

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Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

Published:2013-02-19 Issue:3 Volume:14 Page:709-718
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Watrelot Aude A.¹²,Le Bourvellec Carine¹²,Imberty Anne³,Renard Catherine M. G. C.¹²

Affiliation:

1. INRA, UMR408 Sécurité et Qualité des Produits d’Origine Végétale, F-84000 Avignon, France

2. Université d’Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits d’Origine Végétale, F-84000 Avignon, France

3. Centre de Recherches sur les Macromolécules Végétales, CERMAV-CNRS (affiliated with Université de Grenoble), B.P. 53, F-38041 Grenoble, France

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm301796y

Reference46 articles.

1. Interactions between apple cell walls and native apple polyphenols: quantification and some consequences

2. Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

3. Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass

4. Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

5. Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

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